腰果蛋白的提取工艺条件优化

以腰果为原料，分析腰果仁的主要成分，比较研究不同提取方法对蛋白质提取率的影响；以料液比、提取液pH值、提取温度、提取时间为单因素，运用单因素和正交试验设计，优化腰果蛋白提取的最佳工艺条件。结果表明：腰果仁中粗脂肪含量最高，达44.13%，其他组分含量为：碳水化合物22.91%、蛋白质19.41%、水分3.07%、灰分2.45%；研究发现碱提法提取效果最佳，并确定其最佳工艺条件为料液比1∶40（g/mL）、提取液pH 9、提取温度35 ℃、提取时间1.5 h，此条件下获得的腰果蛋白提取率可达79.0%，腰果蛋白质的纯度为86.62%。腰果蛋白聚丙烯酰胺凝胶电泳分析表明：腰果蛋白主要含有22、26.2 kD的亚基，其次是14.1、16 kD，少量亚基为67.5、88 kD。

Optimizing the Extraction of Protein from Cashew Nuts

In the present study, cashew nuts were analyzed for main chemical components. A comparative investigation of
different extraction methods for protein extraction from cashew nuts was made. The extraction process was optimized with
regard to solid-to-liquid (S/L) ratio, solvent pH, extraction temperature and time by single-factor and orthogonal array designs.
The results showed that crude fat was the most abundant component in cashew nuts with a level of 44.13%, which also
contained 22.91% carbonhydrates, 19.41% protein, 3.07% water and 2.45%. The best extraction efficiency was achieved using
alkali extraction and the best experimental conditions were found to be extraction at 35 ℃ for 1.5 h using an extraction solvent
at pH 9 with an S/L ratio of 1:40 (g/mL). Under the optimized conditions, the yield of protein was 79.0% with a purity of
86.62%. SDS-PAGE analysis showed that the major subunits of cashew nuts protein had a molecular mass of 22 and 26.2 kD,
respectively, and 14.1- and 16-kD subunits and a small amount of 67.5- and 88-kD subunits were also observed.